2 more from Cookin' Southern Vegetarian Style

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<mx2 source= " MasterCook 5.0 " date= " July 29, 2000 " >

<Summ>

<Nam>

Greens and Peanut Sauce

</Nam>

<Nam>

Wild Woman & apos;s Bar-be-que Sauce

</Nam></Summ>

<RcpE name= " Greens and Peanut Sauce " author= " Cookin & apos; Southern Vegetarian

Style, Ann Jackson " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Greens and Peanut Sauce

 

Recipe By :Cookin' Southern Vegetarian Style, Ann Jackson

Serving Size : 4 Preparation Time :0:00

Categories : Side Dish Vegan

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 bunch greens -- (collard, kale, char

1 small dried hot pepper optional)

Small handful chopped dried dulse

2 tablespoons tamari sauce

Juice of 1 lemon -- or

3 tablespoons rice -- Chinese black or hot

Salt and pepper to taste

PEANUT SAUCE:

1/3 cup peanut butter

2 tablespoons toasted sesame oil

3 tablespoons rice vinegar (or Chinese black vinegar)

2 tablespoons tamari sauce

1/4 teaspoon cayenne pepper

1 teaspoon sugar or sweetener of choice

1 large clove garlic

Juice of 1 lime

 

Dulse is a seaweed sold in health-food stores that Jackson says approximates

the salt-pork taste in classic Southern greens. Tamari sauce, similar to soy

sauce, is sold in the Asian sections of supermarkets.Greens:

 

Cut stems off greens. Discard stems and wash leaves well to remove all grit.

Chop greens lengthwise a couple times, then cut across in 2-inch strips.

 

Put 3 cups water in pot and bring to a boil. Add greens, in batches if

necessary, pushing them down into the water as you go. Add hot pepper and

chopped dulse if desired.

 

Cover and simmer 45 minutes to 2 hours, depending on type of greens and how

well-cooked you like them. (Jackson likes hers very well-cooked, to what she

calls " that melt-in-your-mouth tenderness.) Halfway through the cooking, add

1/2 cup to 1 cup water and the tamari sauce, and toss well.

 

Heap greens into a serving bowl and drizzle with lemon juice, rice vinegar,

black vinegar or hot-pepper vinegar.

 

Put all the sauce ingredients in a blender and process until smooth. Serve over

the hot greens.

 

Makes 3 to 5 large servings.

 

Jackson also likes to cook greens in an electric skillet. Start skillet at 300

degrees. Add 1 to 2 teaspoons toasted sesame oil, greens, water, tamari, and

hot pepper and dulse, as directed above. Cover and cook, reducing heat to 225

degrees after 15 minutes. Check periodically to make sure water has not

evaporated, adding a little water if necessary. Greens will cook faster this

way, in no more than 45 minutes. Add lemon juice or vinegar to cooked greens

and serve with peanut sauce.

 

Cuisine:

" Southern "

Source:

" /message/EthnicRegionalMCook/2247 "

S(Formatted by):

" Nancy Braswell "

Copyright:

" Book Publishing Company, 2000 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 164 Calories (kcal); 11g Total Fat; (57% calories from fat); 6g

Protein; 12g Carbohydrate; 0mg Cholesterol; 104mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 4 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Side Dish

</CatT>

<CatT>

Vegan

</CatT>

<CatT>

Vegetables

</CatT>

</CatS>

<IngR name= " greens " unit= " bunch " qty= " 1 " >

<IPrp>

(collard, kale, chard, turnip, beet, mustard)

</IPrp>

</IngR>

<IngR name= " dried hot pepper optional) " unit= " small " qty= " 1 " ></IngR>

<IngR name= " handful chopped dried dulse " unit= " Small " ></IngR>

<IngR name= " tamari sauce " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " Juice of 1 lemon " >

<IPrp>

or

</IPrp>

</IngR>

<IngR name= " rice " unit= " tablespoons " qty= " 3 " >

<IPrp>

Chinese black or hot-pepper vinegar

</IPrp>

</IngR>

<IngR name= " Salt and pepper to taste " ></IngR>

<IngR name= " PEANUT SAUCE: " code= " S " ></IngR>

<IngR name= " peanut butter " unit= " cup " qty= " 1/3 " ></IngR>

<IngR name= " toasted sesame oil " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " rice vinegar (or Chinese black vinegar) " unit= " tablespoons "

qty= " 3 " ></IngR>

<IngR name= " tamari sauce " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " cayenne pepper " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " sugar or sweetener of choice " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " clove garlic " unit= " large " qty= " 1 " ></IngR>

<IngR name= " Juice of 1 lime " ></IngR>

<DirS>

<DirT>

Dulse is a seaweed sold in health-food stores that Jackson says approximates

the salt-pork taste in classic Southern greens. Tamari sauce, similar to soy

sauce, is sold in the Asian sections of supermarkets.Greens:

</DirT>

<DirT>

Cut stems off greens. Discard stems and wash leaves well to remove all grit.

Chop greens lengthwise a couple times, then cut across in 2-inch strips.

</DirT>

<DirT>

Put 3 cups water in pot and bring to a boil. Add greens, in batches if

necessary, pushing them down into the water as you go. Add hot pepper and

chopped dulse if desired.

</DirT>

<DirT>

Cover and simmer 45 minutes to 2 hours, depending on type of greens and how

well-cooked you like them. (Jackson likes hers very well-cooked, to what she

calls & quot;that melt-in-your-mouth tenderness.) Halfway through the cooking,

add 1/2 cup to 1 cup water and the tamari sauce, and toss well.

</DirT>

<DirT>

Heap greens into a serving bowl and drizzle with lemon juice, rice vinegar,

black vinegar or hot-pepper vinegar.

</DirT>

<DirT>

Put all the sauce ingredients in a blender and process until smooth. Serve over

the hot greens.

</DirT>

<DirT>

Makes 3 to 5 large servings.

</DirT>

<DirT>

Jackson also likes to cook greens in an electric skillet. Start skillet at 300

degrees. Add 1 to 2 teaspoons toasted sesame oil, greens, water, tamari, and

hot pepper and dulse, as directed above. Cover and cook, reducing heat to 225

degrees after 15 minutes. Check periodically to make sure water has not

evaporated, adding a little water if necessary. Greens will cook faster this

way, in no more than 45 minutes. Add lemon juice or vinegar to cooked greens

and serve with peanut sauce.

</DirT>

</DirS>

<Natn>

Southern

</Natn>

<Srce>

/message/EthnicRegionalMCook/2247

</Srce>

<AltS label= " Formatted by " source= " Nancy Braswell " />

<CpyR>

Book Publishing Company, 2000

</CpyR>

</RcpE>

<RcpE name= " Wild Woman & apos;s Bar-be-que Sauce " author= " Cookin & apos; Southern

Vegetarian Style, Ann Jackson " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Wild Woman's Bar-be-que Sauce

 

Recipe By :Cookin' Southern Vegetarian Style, Ann Jackson

Serving Size : 16 Preparation Time :0:00

Categories : Condiment Sauce

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 onions -- sliced

2 cloves garlic -- smashed and chopped

1/3 cup oil

1 teaspoon allspice

1/2 teaspoon cayenne pepper

3/4 cup molasses

1/2 cup prepared mustard

2 28-ounce cans tomato sauce to

3 28-ounce cans tomato sauce -- (depending on desire

2 tablespoons brown sugar

1 teaspoon chili powder

Juice from 1/2 lemon (optional)

1 tablespoon ginger juice (see note) -- OR

2 teaspoons powdered ginger

2 tablespoons tamari sauce

Salt to taste

2 tablespoons dark miso -- dissolved in

1/2 cup water

 

Saute the onions and garlic in the oil over medium heat in a pot or large

saucepan. When onions are soft, add allspice, cayenne, molasses and mustard.

Stir and cook for a few minutes, then add all the remaining ingredients except

the miso dissolved in water.

 

Let sauce simmer over medium-low to low heat for 2 to 3 hours. (Lower heat as

sauce thickens.) Taste and add more allspice, cayenne, molasses and salt if

necessary. Stir in the miso dissolved in water and remove from heat.

 

Cuisine:

" Southern "

Source:

" /message/EthnicRegionalMCook/2247 "

S(Formatted by):

" Nancy Braswell "

Copyright:

" Book Publishing Company, 2000 "

Yield:

" 8 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 145 Calories (kcal); 5g Total Fat; (29% calories from fat); 3g

Protein; 25g Carbohydrate; 0mg Cholesterol; 1003mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 1

Other Carbohydrates

 

NOTES : To make ginger juice, grate fresh peeled ginger root on the fine edge

of a grater till you have about 1/4 cup. Squeeze this in your hands, or in a

piece of cheesecloth to extract the juice. Alternatively, you may grate the

ginger and squeeze it through a garlic press.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 16 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Condiment

</CatT>

<CatT>

Sauce

</CatT>

</CatS>

<IngR name= " onions " qty= " 3 " >

<IPrp>

sliced

</IPrp>

</IngR>

<IngR name= " garlic " unit= " cloves " qty= " 2 " >

<IPrp>

smashed and chopped

</IPrp>

</IngR>

<IngR name= " oil " unit= " cup " qty= " 1/3 " ></IngR>

<IngR name= " allspice " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " cayenne pepper " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " molasses " unit= " cup " qty= " 3/4 " ></IngR>

<IngR name= " prepared mustard " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " tomato sauce to " unit= " 28-ounce cans " qty= " 2 " ></IngR>

<IngR name= " tomato sauce " unit= " 28-ounce cans " qty= " 3 " >

<IPrp>

(depending on desired amount)

</IPrp>

</IngR>

<IngR name= " brown sugar " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " chili powder " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " Juice from 1/2 lemon (optional) " ></IngR>

<IngR name= " ginger juice (see note) " unit= " tablespoon " qty= " 1 " >

<IPrp>

OR

</IPrp>

</IngR>

<IngR name= " powdered ginger " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " tamari sauce " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " Salt to taste " ></IngR>

<IngR name= " dark miso " unit= " tablespoons " qty= " 2 " >

<IPrp>

dissolved in

</IPrp>

</IngR>

<IngR name= " water " unit= " cup " qty= " 1/2 " ></IngR>

<DirS>

<DirT>

Saute the onions and garlic in the oil over medium heat in a pot or large

saucepan. When onions are soft, add allspice, cayenne, molasses and mustard.

Stir and cook for a few minutes, then add all the remaining ingredients except

the miso dissolved in water.

</DirT>

<DirT>

Let sauce simmer over medium-low to low heat for 2 to 3 hours. (Lower heat as

sauce thickens.) Taste and add more allspice, cayenne, molasses and salt if

necessary. Stir in the miso dissolved in water and remove from heat.

</DirT>

</DirS>

<Natn>

Southern

</Natn>

<Srce>

/message/EthnicRegionalMCook/2247

</Srce>

<AltS label= " Formatted by " source= " Nancy Braswell " />

<CpyR>

Book Publishing Company, 2000

</CpyR>

<Yield unit= " cups " qty= " 8.000000 " />

<Note>

To make ginger juice, grate fresh peeled ginger root on the fine edge of a

grater till you have about 1/4 cup. Squeeze this in your hands, or in a piece

of cheesecloth to extract the juice. Alternatively, you may grate the ginger

and squeeze it through a garlic press.

</Note>

</RcpE></mx2>